Double-grade Stone
(Soak in water until the bubbles go away, then rub the edge of your knife on about a 20 degree angle on the rougher and then the smoother side until sharp. It's not brain surgery.)
End process with a few swipes on a steel.
End process with a few swipes on a steel.
(steel is for keeping an edge; stone is for actually sharpening)
Watch a video on how to sharpen a knife by a Japanese expert: http://www.youtube.com/watch?v=SIw5ChGOADE
Watch a video on how to sharpen a knife by a Japanese expert: http://www.youtube.com/watch?v=SIw5ChGOADE
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